Romanian food recipes are very delicious and filling. There is a winning export industry for the local wine too, including Chardonnay, Merlot, Cabernet Sauvignon and Sauvignon Blanc. Ex-patriots, homesick for their traditional dishes will welcome the books on the subject, as will cooks who want to try out something new. Romanian, Bulgarian and Balkan: 70 Traditional Dishes from the Heart of Eastern Europe is by Lesley Chamberlain and Trish Davis and includes over 70 dishes. Eastern Europe has several cooking traditions and the Balkan region’s climate and soil conditions produce the finest fresh fruit and vegetables. There is a history of the local choices, accompanied by maps, photographs and illustrations.
The Art of Romanian Cooking by Galia Sperber uses Romanian food recipes with Greek, Turkish, Hungarian, Slavic and French influences. Recipes comprise appetizers, soups, meat, pasta, fish, vegetable, baked goods and desserts. These family recipes embrace lots of soups and six different versions of Borscht in more than 200 recipes.
Taste of Romania : It is Cookery and Glimpses of its History, Folklore, Art, Literature and Poetry is, as its title suggests, so much more than a cookery book. One of the most well-liked traditions to be found amongst Romanian food recipes is Ciorba, a distinctly flavored soup, sometimes referred to as sour soup. Often containing lemon or sauerkraut juice, the soup is based on meat and vegetables and varieties include Beef Soup, Meatball Soup and Tripe Soup.
Compiled by Nicolae Klepper, there are over 140 mouthwatering recipes. Substitute alternatives are suggested for any Romanian ingredients that may be more difficult to find. A popular side dish is called Slanina and this is pork fat that has been cut into cubes and fried or baked. Rasol is a dish of meat, potatoes and other vegetables, boiled together in the same cooking pot. This entertaining book gives an insight into the culture of the country and is full of humor and proverbs. Vegetables are used in different ways. Mamaliga is Romania ’s answer to Italy ’s polenta. Other meat dishes include Meatballs, Burgers, Cow Tongue with Olives and Eggplant and Meat Pie. The preferred meat is duck, turkey, goose or chicken and the vegetables are often onions, carrots and tomatoes.
Meals frequently end with a Romanian food recipe for dessert, such as rice pudding, pancakes, or crème caramel. Salads tend to enclose strong flavors and Beet Salad, Parsnip Salad, Eggplant Salad and Potato Salad are all popular. It was a staple of home cooking but has become stylish, finding its way on to restaurant menus. Fish dishes are popular too and there are Romanian food recipes for stews and fish cakes. Zacusca is a spread for bread, made from cooked beans or roasted eggplant, roasted red peppers and onions. Romanians like their cake too and favor gingerbread, pound cake, doughnuts and coffee cake.
